How to make
The potatoes are boiled or steamed without peeling them. They are cooled slightly under running water and a lids with a thickness of about 0.4″ (1 cm) is cut from each (lengthwise).
The lids are peeled and placed in a bowl and the other part of the potato is carved out with a spoon, so that walls of approximately 0.4″ (1 cm) thickness remain.
The carved out interior is put on the lids, the butter, milk, black pepper and salt are added and everything is mashed into a puree. If preparing for children, black pepper can be avoided.
Add the bacon or ham in small pieces and the parmesan - finely grated or ground into powder (set aside 10 g of it). Mix everything well.
This stuffing is used to fill potatoes, so that they are puffy and not flat. Sprinkle with the 0.35 oz (10 g) of parmesan and put them in a baking pan greased with a spoonful of olive oil.
The stuffed potatoes are baked for about 12 minutes at 430°F (220°C), if possible with the grill on. They should turn slightly golden on top and aquire a crust.
From the products listed for decoration, ears (thin circles of radish) are cut, noses are made of radish, or cherry tomatoes and are stuck with a toothpick and the chives are poked underneath them for whiskers.
From the olives, eyes are formed and attached (I sometimes form noses from them as well) and from the celery, thin tails are cut and stuck to them.
The adorable Stuffed Potato Mice are served immediately.
Have fun and enjoy! :)
